亲水胶体对糯玉米汁稳定性影响-食品科学.PDFVIP

114 2012, Vol. 33, No. 07 食品科学 ※基础研究 林美娟 1,2,3 ，宋江峰1,3 ，李大婧1,3 ，刘春泉1,3, * ，金邦荃2 (1.江苏省农业科学院农产品加工所，江苏 南京 210014 ；2.南京师范大学金陵女子学院，江苏 南京 210097 ； 3. 国家农业科技华东(江苏)创新中心，农产品加工工程技术研究中心，江苏 南京 210014) 为进一步提高糯玉米汁稳定性，比较研究不同亲水胶体(黄原胶、海藻酸钠、瓜尔豆胶和刺槐豆胶)对糯 玉米汁体系稳定系数、离心沉淀率、相对黏度和感官的影响，并探讨糯玉米汁体系的静电稳定性。结果表明： 黄原胶具有一定的乳化效果，可以在一定程度上缓解糯玉米汁脂肪圈的形成；海藻酸钠、瓜尔豆胶和刺槐豆胶对 糯玉米汁的稳定效果较好，并且随着添加量的增加，体系稳定系数和相对黏度逐渐提高；而黄原胶与海藻酸钠、 瓜尔豆胶、刺槐豆胶分别以不同质量比复配时，在黄原胶、刺槐豆胶质量比 1:4 时，糯玉米汁体系稳定性最佳。 亲水胶体；糯玉米汁；稳定性；黄原胶；海藻酸钠；瓜尔豆胶；刺槐豆胶 Effect of Hydrocolloids on the Stability of Wax Corn Juice LIN Mei-juan1,2,3 ，SONG Jiang-feng1,3 ，LI Da-jing1,3 ，LIU Chun-quan1,3,*，JIN Bang-quan2 (1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2. Ginling College, Nanjing Normal University, Nanjing 210097, China；3. Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology Innovation Center in East China, Nanjing 210014, China) Abstract ：In order to improve the stability of wax corn juice, the influence of various hydrocolloids on the stability coefficient, centrifugal sedimentation rate, relative viscosity and sensory quality of the corn juice were investigated. The electrostatic stability of wax corn juice system was also evaluated in this study. The results indicated that xanthan gum had emulsifying effects on corn juice and inhibited lipid droplet formation. Addition of sodium alginates, guar gum and sophora bean gum improved the stability of wax corn juice. The stability coefficient and relative viscosity of corn juice increased with the increase of their concentrations. When xanthan gum and sophora bean gum were together added at a ratio of 1:4, the juice had